The Watermelon Cake

This spectacular cake was the hit of summer, not just because of its Wow factor, but also because it’s gluten-free and (refined) sugar-free. Both the kids and adults kept coming back for more. You will need to  place the tins of coconut milk in the fridge 6 hours before using (or overnight) so that the coconut cream solidifies – make sure you position them upright.Alternatively, look for "Tender Table" Organic Coconut Whipping Cream, chill for 6 hours, and whisk until cream forms firm peaks, available from health food stores. It’s also a good idea to carve the melon into shape the day before and leave it to dry out in the fridge overnight on paper towels.  It will also be beautifully chilled, and very refreshing to eat,  if you leave it in overnight.

Inroduction

About this Recipe

By: Sheridan Rogers

This spectacular cake was the hit of summer, not just because of its Wow factor, but also because it’s gluten-free and (refined) sugar-free. Both the kids and adults kept coming back for more. You will need to  place the tins of coconut milk in the fridge 6 hours before using (or overnight) so that the coconut cream solidifies – make sure you position them upright.Alternatively, look for "Tender Table" Organic Coconut Whipping Cream, chill for 6 hours, and whisk until cream forms firm peaks, available from health food stores. It’s also a good idea to carve the melon into shape the day before and leave it to dry out in the fridge overnight on paper towels.  It will also be beautifully chilled, and very refreshing to eat,  if you leave it in overnight.

Ingredients

  • 1/2 round seedless watermelon weighing approx 4Kg
  • rosewater 2 – 3 tablespoons
  • full fat coconut milk 2 x 400ml tins (I used Ayam Premium brand)
  • vanilla essence 1 teaspoon
  • honey 1 – 2 tablespoons (or use maple syrup)
  • flaked almonds (or flaked coconut) 1 heaped cup
  • For the top:
  • fresh summer fruit such as mangoes, raspberries, rockmelon, blueberries

Make sure you’ve put the coconut milk in the fridge at least 6 hours (or overnight) before using. Place the watermelon on a cutting board (as shown here) and using a large kitchen knife, begin by cutting off the rind and outer white flesh.  Try to keep the shape circular and to cut around the top so that it resembles a cake in shape. Level off the top  and do the same for the bottom so that it sits flat. Sit it on a platter or large plate on paper towels.  Using a bamboo skewer, prick the top of the watermelon all over, pushing the skewer well into the flesh.  Drizzle the rosewater over the top, using a brush to distribute it evenly. Place in the fridge, uncovered, for a few hours until chilled. This will help dry it out . Meanwhile, remove the tins of coconut milk from the fridge. Open the tins from the bottom and scrape out the cream into a mixing bowl. Pour the liquid coconut milk into a separate container (it can be used in other recipes eg. smoothies, curries). Add the vanilla and honey (or maple syrup) and whisk on medium speed.  Turn up the speed and keep beating until it thickens, about 5 -6 minutes. Place it in a sealed container in the fridge until ready to use. To toast the almonds (or shredded coconut), heat a frying pan and toss them around until light golden in colour. Remove from pan and leave to cool. Remove the watermelon from the fridge and place on a serving platter. Pat it all over with paper towels to remove any excess moisture. Using a spatula spread the frosting generously over top and sides of the “cake”. Gently press the toasted almonds or coconut onto the sides and decorate with summer fruit.  I used fresh mango slices and strawberries. Sliced rockmelon or honeydew melon cut into star or butterfly shapes are a lovely addition, as are edible flowers.